7h 20 min
Keep pierogi in your freezer for quick family dinners: You can add them to soup or use in place of ravioli.
stalk celery, sliced
lb(s) skinless, boneless chicken thighs (5 or 6)
cloves garlic, chopped
Pinch of red pepper flakes
Kosher salt and freshly ground pepper
cups low-sodium chicken broth
tbsp all-purpose flour
frozen cheese-filled mini pierogi (from one 12-oz package)
cup frozen peas
cup heavy cream
cup roughly chopped fresh dill
Put the carrots and celery in a 6- to 8-quart slow cooker. Top with the chicken; sprinkle with the garlic, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Whisk the broth with the flour in a medium bowl until smooth; pour over the chicken. Cover and cook on low, 7 hours.
About 20 minutes before serving, bring a medium pot of salted water to a boil. Add the pierogi and cook as the label directs. Drain.
Uncover the slow cooker and stir, breaking up the chicken. Add the pierogi, peas and heavy cream and stir. Let stand, uncovered, 10 minutes. Stir in the dill; season with salt and pepper.